healthienut - Easy to follow plant-based recipes
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Whenever someone asks me what my favorite dish to make is I almost ALWAYS say tacos. Why? There are endless combinations of toppings, creativity is boundless, and not to mention they always taste so dang good.
I’ve made lentil, fajita, cumin black bean, and “fish” tacos…but what about turning black beans into a type of taco “meat”? Spiced with all the right spices, pairings, and cooked to the right chewy and slightly crunch texture. I think this recipe hits the spot. …
Sometimes all you’re craving is a simple, no-fuss, healthy meal. I have had my fair share of having no energy to want to cook dinner and having minimal ingredients in my kitchen. However, you don’t need to sacrific taste when cooking an easy and fast meal.
These cumin-spiced black bean tacos are packed with flavor, texture, and nutrients. Great kick of protein from the black beans, healthy fats from the avocado and dressing, and variety of vitamins and minerals from the vegetables, such as vitamin K, potassium, and fiber.
Black bean tacos are always my go-to when I am feeling lazy in the kitchen. Simply heat up some beans with some spices, saute your favorite vegetables, and top with a flavorful dressing!
My absolute favorite dressing right now is the Green Goddess Dressing from trader joes. It’s filled with simple, wholesome ingredients and is packed with flavor. …
I wasn’t a huge fan of fish before I was vegan, but I could have gone for a few fish tacos here and there. A tender, crispy, & chewy fish usually paired with a light citrusy slaw, or in my case a creamy corn salsa.
You might be wondering what I used to substitute the fish in this recipe…believe it or not it is tofu! You’ll just have to keep reading to find out how this magic happened.
A crispy battered & baked tofu topped with an ultra creamy corn salsa w/ zucchini dressing. Sprinkled with a bit of fresh parsley & green onions. Finished with more dressing and a squeeze of lime. It is truly the perfect summer meal!
The fishy quality of the tofu is obtained through blending nori sheets into a rough powder. It is then mixed into the panko breadcrumbs. Tofu is first dunked into a wet batter, then tossed in the breadcrumb mixture. It is baked until golden brown and is ultra crispy.
Since it is corn season then, of course, I had to make a corn salsa to top on the crispy tofu. …
Whenever someone asks me what my favorite type of meal to cook is my answer is always tacos. Why? Because the combinations are endless, they are so easy, and always end up tasting absolutely delicious!
I already have a taco recipe on my blog w/ lentil meat, cashew sour cream, and a cilantro green sauce. So, if you haven’t already checked that out I encourage you to because it is definitely a hit!
These tacos take 30-minutes OR less and require easy readily available ingredients. The combination of the acidity from the slaw, the heartiness from the beans, and sauteed fajita veggies make for a mouthwatering delectable taco. …
Now you might be thinking….Lentils as meat? Cashews in sour cream? How in the world will that taste good? I would of doubted that too, but as soon as you try these tacos your tastebuds will explode! These tacos are by far one of the best recipes I have ever tried and I was tempted to eat all of them.
There are multiple components to this recipe, but don’t let that scare you away. It is super easy to make it just takes a little time. What’s great about this recipe is that the sour cream, cilantro sauce, and taco meat can all be stored as leftovers and be used in other recipes. For example: Throw in the taco meat into burritos, or nachos with my cheese sauce.…
